Tom Yum Goong Recipe

Stepping into my kitchen to whip up a soul-soothing bowl of Tom Yum Goong feels like a mini culinary escape to Thailand—fragrant lemongrass, zesty kaffir lime leaves, and fiery chilies dancing in harmony to create a vibrant and spicy masterpiece. Trust me, your taste buds are in for an adventure! 🌶️🍤

Dishes that captivate the senses are my passion, and Tom Yum Goong is a spicy-sour dish that sings with flavors. This classic soup, with its aromatic lemongrass, a profusion of kaffir lime leaves, and the wonderful warmth of galangal, stars plump shrimp and earthy mushrooms.

Thai chili paste—practically a national condiment—adds fire, while a judicious splash of lime juice brightens the flavor. Culantro, lime juice, or flat-leaved parsley (as a substitute) can liven this powerhouse of a soup, too.

Tom Yum Goong Recipe Ingredients

• Lemongrass: Adds citrus aroma and aids digestion.
• Kaffir Lime Leaves: Imparts a distinct citrus fragrance.
• Galangal: Provides earthy, pine-like flavor; anti-inflammatory properties.
• Bird’s Eye Chilies: Spicy kick; rich in vitamin C.
• Shrimp: High in protein, low in calories.
• Mushrooms: Rich in antioxidants; low-calorie.
• Fish Sauce: Umami depth; source of sodium.
• Lime Juice: Adds sourness; high in vitamin C.
• Thai Chili Paste: Sweet, spicy, and earthy flavor.
• Sugar: Balances flavors with slight sweetness.

Tom Yum Goong Recipe Ingredient Quantities

• 1 liter water
• 3 stalks lemongrass, cut into 1-inch pieces and smashed
• 4 kaffir lime leaves, torn into pieces
• 3-4 slices galangal
• 2-3 bird’s eye chilies, smashed
• 300 grams shrimp, deveined and shells removed (save shells for stock)
• 200 grams mushrooms, halved or quartered (such as straw mushrooms or button mushrooms)
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon Thai chili paste (Nam Prik Pao)
• 1 teaspoon sugar
• Fresh cilantro leaves, for garnish
• Optional: extra bird’s eye chilies, for serving

How to Make this Tom Yum Goong Recipe

1. To a pot, add 1 liter of water and bring it to a boil. Into the pot, add the shells from shrimp and let the pot simmer for 5 to 10 minutes to let the flavors fully dissolve into the stock. When the time is up, remove the shells and discard them, leaving a clean stock in the pot.

2. Combine the shrimp stock with smashed lemongrass, torn kaffir lime leaves, sliced galangal, and smashed bird’s eye chilies. Let this mixture simmer for about 5 minutes until it becomes aromatic.

3. Introduce the mushrooms, halved or quartered, into the pot and allow them to simmer for an additional 3-4 minutes.

4. Combine the fish sauce, lime juice, Thai chili paste, and sugar in a bowl. Mix together well.

5. Place the cleaned shrimp into the pot and set the heat to medium. Cook until the shrimp changes color to pink and is completely done, which should take no longer than 3 minutes.

6. After the shrimp have been cooked, turn off the heat. Taste the broth and adjust the flavor balance as you like by adding more lime juice, fish sauce, or chili paste. Note: With the heat off, make sure the shrimp stay submerged so they heat through to the proper temperature.

7. Pour the hot soup into the bowls that are made for serving.

8. Add fresh cilantro leaves to each bowl as a garnish.

9. Immediately serve with extra bird’s eye chilies on the side for those who like it spicier.

10. Relish your from-scratch Tom Yum Goong, whether you serve it with bowls of steamed jasmine rice or offer it up as a standalone soup!

Tom Yum Goong Recipe Equipment Needed

1. Pot
2. Bowl
3. Measuring spoons
4. Mixing spoon
5. Knife
6. Cutting board
7. Strainer or slotted spoon
8. Serving bowls

FAQ

• What type of shrimp should I use for Tom Yum Goong?For a more succulent texture, use fresh shrimp, and ensure they are medium or large-sized. Devein them, and don’t toss those shells! Save them to add more flavor when making the stock.
• Can I substitute galangal with another ingredient?Though galangal has an one-of-a-kind flavor, you can use ginger instead in a pinched situation. Yet, this might change the real flavor of Tom Yum Goong.
• Is there a vegetarian version of Tom Yum?Certainly! To make this a vegetarian dish, leave out the shrimp and fish sauce. You can put in some tofu, and use a vegetarian stock instead. If you have it, you could also substitute fish sauce for soy sauce or a vegetarian fish sauce.
• How can I adjust the spiciness of the soup?Modify the number of bird’s eye chilies to set your desired level of heat. For a less spicy soup, take out the seeds or use fewer chilies.
• What’s the purpose of kaffir lime leaves in the recipe?The soup has a fragrant, citrusy aroma and a distinctive flavor that comes from the kafir lime leaves, which are essential for achieving the authentic taste of Tom Yum Goong.
• How do I store leftovers?Let the soup cool before putting it into an airtight container in the fridge. It will keep there for 2-3 days tops. When you’re ready to serve, reheat gently; this soup is too good to lose any flavor, not that reheating usually makes food taste better.

Tom Yum Goong Recipe Substitutions and Variations

Lemongrass: Substitute with lemon zest or lemon balm for a citrusy aroma.
If unavailable, substitute kaffir lime leaves with:

• Lime zest
• A combination of lime juice and bay leaves
Substitute: Ginger, with a slightly different flavor profile, can be substituted for galangal.
Bird’s eye chilies: Replace with Thai red chili or serrano peppers for a similar heat level.
Thai chili paste (Nam Prik Pao): Use sambal oelek or a combination of chili paste and a touch of sugar.

Pro Tips

1. Enhance the Stock Flavor For a richer stock, roast the shrimp shells in the pot with a bit of oil before adding the water. This will develop deeper flavors and add a roasted note to the broth.

2. Control the Heat Adjust the level of spice by changing the amount or type of chilies. For a milder soup, remove the seeds from the bird’s eye chilies or use fewer. If you enjoy more heat, use more chilies or leave them whole.

3. Balancing Acidity and Saltiness Always taste the soup after adding the fish sauce and lime juice. These ingredients are key to achieving the right balance of salty and sour flavors. Adjust incrementally, as you can always add more but can’t take it away.

4. Fresh Ingredients Matter Always use fresh kaffir lime leaves, lemongrass, galangal, and lime juice for the most authentic taste. Dried or bottled versions do not provide the same depth of flavor.

5. Layer Flavors with Chili Paste Thai chili paste (Nam Prik Pao) is not just for heat—it’s a key flavor component. Consider adding it gradually and taste the broth in between. This will help in achieving the perfect balance without overpowering the soup.